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Peri-Peri Mackerel with Tomatoes and Peppers
Richard
Mackerel fillets glazed with Nandos peri-peri sauce roasted on a bed of cherry tomatoes and peppers.
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course
Lunch
Cuisine
🇪🇸 Spanish
Servings
2
Calories
767
kcal
How Difficult
Easy
Ingredients
Metric
US
1x
2x
3x
2
Whole mackerel
or 4 fillets
8
cloves
Garlic
peeled and halved
200
g
Cherry tomatoes
preferably Vittoria or other good quality, halved
2
Pointed pepper
halved and finely sliced
2
tbsp
Nando's peri-peri sauce
medium
Olive oil
Sea salt
Freshly ground black pepper
1
Lemon
Instructions
Preheat the oven to 200°C/Fan 180°C/Gas mk4.
Line a shallow baking tray with foil and lightly drizzle with olive oil.
Spread the peppers, tomatoes and garlic over the baking tray, lightly season with salt and freshly ground black pepper then drizzle with olive oil.
Place on the middle shelf of the oven and roast for 20 minutes.
Lightly season the fish fillets with salt and freshly ground black pepper then cover with the peri-peri sauce gently rubbing it in.
Place the fish fillets on top of the roasted vegetables and return to the oven for a further 20 minutes.
Remove from the oven and serve on warmed plates
Notes
Serve with rice or new potatoes.
Nutrition
Calories:
767
kcal
Carbohydrates:
13
g
Protein:
93
g
Fat:
36
g
Saturated Fat:
10
g
Fiber:
2
g
Sugar:
4
g
Salt:
1
g
Keyword
fish, peppers, Spanish, tomato
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